Delia Smith Chicken Liver Pate Recipe

This easy chicken liver pâté is rich, creamy, and full of flavor. It’s made with simple ingredients like butter, shallots, brandy, and thyme. Perfect for spreading on crackers or toast, and great for parties or make-ahead snacks.

Ingredients Needed:

• 6 tablespoons unsalted butter, divided
• 1/3 cup minced shallot
• 1 pound chicken livers
• Kosher salt
• 1 clove garlic, minced
• 2 tablespoons capers
• 1 teaspoon dried thyme
• 1 teaspoon anchovy paste, optional
• 1/4 cup brandy
• 1/4 cup cream

How To Make Chicken Liver Pate Recipe?

1. Trim the connective tissue and fat: Clean the chicken livers by cutting off any white fat or tough bits.
2. Brown the butter: In a large pan, melt 2 tablespoons of butter over medium heat until it turns golden brown, about 3 to 5 minutes. Don’t let it burn.
3. Sauté the shallots and livers: Add the minced shallots and cook for 1 minute. Add the chicken livers in one layer and sprinkle with salt. Cook for about 2 minutes per side until browned.
4. Add the capers, thyme, garlic, and anchovy paste: Stir in the capers, thyme, garlic, and anchovy paste (if using). Cook for another 1 minute.
5. Deglaze the pan with brandy: Take the pan off the heat and pour in the brandy. Carefully return it to the heat and let it boil for 1 to 2 minutes until it reduces and thickens like syrup. Turn off the heat and let it cool a bit.
6. Purée in a food processor: Add the mixture to a food processor. Add the rest of the butter and the cream, then blend until smooth. It will look soft but will get firmer in the fridge.
7. Pack into ramekins and chill: Spoon the pâté into small bowls or ramekins. Cover and chill in the fridge for at least 1 hour before serving.

Recipe Tips:

• Use fresh chicken livers: Old or frozen livers can taste bitter or grainy. Always choose fresh ones for the best flavor and smooth texture.
• Don’t overcook the livers: Cook just until the inside is slightly pink. Overcooked livers turn dry and make the pâté less creamy.
• Brown the butter well: Let the butter turn golden brown before adding shallots. It adds a rich, nutty flavor that makes a big difference.
• Reduce the brandy fully: Let it boil until it becomes thick like syrup. This step boosts flavor and removes the strong alcohol taste.
• Blend while still warm: Blending the mix when warm helps everything come together smoothly and makes the texture super creamy.

How To Store Leftovers?

• Refrigerate: Let the chicken liver pâté cool down first. After that, cover it or put it in a sealed container. Store in the fridge for up to 7 days.
• Freeze: Cool the pâté, then freeze it in small sealed containers for up to 1 month.

Nutrition Facts:

• Calories: 220 kcal
• Total Fat: 18g
• Saturated Fat: 10g
• Cholesterol: 310mg
• Sodium: 280mg
• Potassium: 210mg
• Total Carbohydrate: 2g
• Dietary Fiber: 0g
• Sugars: 1g
• Protein: 12g

Try More Delia Smith Recipes:

• Delia Smith Slow Cooker Brisket Recipe
• Delia Smith Coronation Chicken Recipe

Delia Smith Chicken Liver Pate Recipe

Course: AppetizersCuisine: BritishDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

18

minutes

Calories

220

kcal

This easy chicken liver pâté is rich, creamy, and full of flavor. It’s made with simple ingredients like butter, shallots, brandy, and thyme. Perfect for spreading on crackers or toast, and great for parties or make-ahead snacks.

Ingredients

• 6 tablespoons unsalted butter, divided

• 1/3 cup minced shallot

• 1 pound chicken livers

• Kosher salt

• 1 clove garlic, minced

• 2 tablespoons capers

• 1 teaspoon dried thyme

• 1 teaspoon anchovy paste, optional

• 1/4 cup brandy

• 1/4 cup cream

Directions

• Trim the connective tissue and fat: Clean the chicken livers by cutting off any white fat or tough bits.
• Brown the butter: In a large pan, melt 2 tablespoons of butter over medium heat until it turns golden brown, about 3 to 5 minutes. Don’t let it burn.
• Sauté the shallots and livers: Add the minced shallots and cook for 1 minute. Add the chicken livers in one layer and sprinkle with salt. Cook for about 2 minutes per side until browned.
• Add the capers, thyme, garlic, and anchovy paste: Stir in the capers, thyme, garlic, and anchovy paste (if using). Cook for another 1 minute.
• Deglaze the pan with brandy: Take the pan off the heat and pour in the brandy. Carefully return it to the heat and let it boil for 1 to 2 minutes until it reduces and thickens like syrup. Turn off the heat and let it cool a bit.
• Purée in a food processor: Add the mixture to a food processor. Add the rest of the butter and the cream, then blend until smooth. It will look soft but will get firmer in the fridge.
• Pack into ramekins and chill: Spoon the pâté into small bowls or ramekins. Cover and chill in the fridge for at least 1 hour before serving.

Notes

• Use fresh chicken livers: Old or frozen livers can taste bitter or grainy. Always choose fresh ones for the best flavor and smooth texture.
• Don’t overcook the livers: Cook just until the inside is slightly pink. Overcooked livers turn dry and make the pâté less creamy.
• Brown the butter well: Let the butter turn golden brown before adding shallots. It adds a rich, nutty flavor that makes a big difference.
• Reduce the brandy fully: Let it boil until it becomes thick like syrup. This step boosts flavor and removes the strong alcohol taste.
• Blend while still warm: Blending the mix when warm helps everything come together smoothly and makes the texture super creamy.